Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages
Sign Up to like & getrecommendations! Published in 2021 at "CyTA - Journal of Food"
DOI: 10.1080/19476337.2021.1912188
Abstract: ABSTRACT Dry fermented sausages reduced in pork back-fat and replaced with texturized pea protein (TPP – 0, 10, 15, and 20%) were evaluated for acceptability and sensory properties using a Check-All-That-Apply (CATA) questionnaire under blind… read more here.
Keywords: acceptability; fermented sausages; back fat; pork back ... See more keywords
Rice bran oil emulgel as a pork back fat alternate for semi-dried fish sausage
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DOI: 10.1371/journal.pone.0250512
Abstract: The objective of this study was to investigate the effects of rice bran oil emulsion filled gels (EG) substitution for pork back fat on the characteristics of Chinese style semi-dried tilapia sausage (CFS). EG prepared… read more here.
Keywords: back fat; cfs; pork back; rice bran ... See more keywords